Walnut and Parmesan Sables (Perfect With Champagne)

Walnut and Parmesan Sables are the perfect pairing for champagne at your next gathering or special occasion. They're nutty, rich, and buttery, with a cheesy tang of parmesan and a slight hint of warmth from a pinch of spicy pepper. I make these cheese sables all the time, so I update this recipe whenever I make a tweak or find a hack that works well.

Why I love this easy recipe

The best thing about these cheesy, buttery little sable cookies is that you can make the dough in advance and freeze it, ready to slice up and bake immediately if the mood takes you or if you have unexpected guests. I get so many requests from clients for these easy canapes! They taste very elevated but are actually incredibly simple to make.

I serve walnut and parmesan sables with champagne and other canapes like a few warm and freshly baked truffle and porcini mushroom puff pastry pinwheels, samosas, and sometimes some caviar and creme fraiche vol au vents, too.

Ingredient notes

1. Parmesan cheese - Try and buy a high-quality block of Parmigiano Reggiano (which can only come from particular regions of Italy and contains certain approved ingredients), but regular Parmesan is fine, too. Don't buy ready-grated cheese; it is often coated with anti-caking agents to stop it from clumping, and this affects the recipe.
2. Unsalted butter - Use high-quality European-style unsalted butter.
3. All-purpose flour - Plain flour or all purpose flour is ideal for this parmesan cookie recipe as it's medium strength and provides just enough structure.
4. Chilli powder - I like cayenne powder, but you can use hot paprika if you prefer! The level of spice is up to you. The butter tames the heat, so it really is just a subtle warmth.
5. Garlic powder - This is optional but adds depth to the flavor of the savory biscuits.
6. Baking powder - A small pinch of this leavening agent helps the parmesan cookies puff up and gives each bite a lovely, fluffy, and light texture.
7. Egg - We brush the parmesan sables with egg wash before baking to give them a glossy look.
8. Walnuts - The earthy crunch of walnuts works really well with parmesan. You can buy whole ones or walnut halves, or ready chopped.
9. Salt - Salt elevates all the flavors, but you don't need much, as parmesan is quite a salty cheese to begin with. Sometimes, I'll use rosemary salt.

Make the easy parmesan sable dough

Sift the flour, baking powder, garlic powder, cayenne pepper (or chili powder), and salt into a bowl with the cubes of cold butter. Rub the butter into the flour between your fingertips until you get a mixture that resembles coarse sand. Make sure there are no large lumps of butter. Then mix in the grated parmesan cheese.

Bring the dough together with your hands and work it until it forms a smooth dough. Try to do this relatively fast to avoid the butter melting and it going greasy. But you will need to work it for long enough that it resembles a smooth pastry dough.

Turn the dough out onto a piece of plastic food wrap/cling film, and form it into a long sausage shape or log around 9 inches long. You can also form a disk to then roll out. Wrap and chill the parmesan sable dough in the fridge for 30 minutes whilst the oven heats up. Don't skip this step; it needs time to rest.

Cut out and bake

Preheat the oven to 175 C / 350 F (no fan). Always preheat your oven properly! Line a baking tray with parchment paper.

Remove the parmesan biscuit dough from the fridge, unwrap it, and slice it into thin rounds. You can also use a rolling pin to roll it to ¼ inch thickness and use a cookie cutter to cut shapes. If you want perfect rounds, it is better to roll it out and use a cutter. You may need to let it soften for 15 minutes out of the fridge first.

Brush the surface with an egg wash (mix an egg with a tiny splash of milk) and place a few pieces of chopped walnut in the middle of each cheese sable.

Bake the parmesan sables in the preheated oven for 10-15 minutes until they have risen/expanded slightly and are golden brown in color.

Remove the baked savory parmesan walnut sables from the oven and let them firm up on the tray for 10 minutes before serving them.

Chef's tips and serving suggestions

Use a very fine grater for the parmesan, sometimes known as a microplane grater, so that you get as fine a grate as possible on the cheese.

In my oven, these parmesan sable cookies take 12 minutes to bake. All ovens vary, so adjust the cooking time as necessary and use an oven thermometer to make sure you are baking at the right temperature.

Don't try to take them off the tray immediately, as they'll need to firm up a bit first.

Variations

If you entertain at home often, this easy recipe for parmesan sables should definitely be added to your recipe collection. You can adapt them in so many ways by altering the heat levels and adding other herbs and spices like rosemary or caraway seeds, and they really are the easiest recipe to throw together at the last minute.

I sometimes make them with mountain cheeses like Comte or Gruyere instead or just a strong, mature Cheddar. You can also use other hard Italian cheese like Pecorino or Grana Padano.

Wine pairing

These spicy sables with parmesan cheese were designed to be eaten with champagne! Serve a dry, aged champagne, preferably with some toasty biscuity notes. Alternatively, an oaked white wine with some age on it, like a cool climate Chardonnay.

How to store

Store any leftover parmesan cookies at room temperature in an airtight container lined with parchment paper and consume within 2-3 days. They are best reheated, so pop them back in the oven for 5-10 minutes before serving.

How to freeze

Once baked, I would not freeze these cheese sables. You can make the dough in advance, though, and store it in the freezer until ready to bake. I always have some in the freezer. Double-wrap the parmesan cookie dough in plastic food wrap and aluminum foil to prevent freezer burn. You can even bake from frozen! Egg wash and add the nuts, and then bake for around 20 minutes.

Equipment

You will need a couple of mixing bowls to combine ingredients, but there is no need for a food mixer in this recipe. It comes together so quickly and easily with your hands!

Use a shallow-sided baking tray lined with parchment paper for these delicious little cheesy biscuits to avoid too much steam getting around them.

📖 Recipe

Other elegant party food recipes